Recipes

1. Place the frozen cod in a pot with water and the bay leaves. Cook for 10 minutes after it comes to a boil.
2. Remove and set aside.
3. While the cod cools, place the chopped garlic cloves with a drizzle of olive oil in a frying pan.
4. When golden, add the spinach and cook until wilted.
5. Prepare the hollandaise sauce.
6. Flake the cod into pieces.
7. Poach two eggs: in a pot with water and a tablespoon of vinegar, once boiling create a swirl with a spoon, drop in the egg and cook for 4 minutes.
8. Toast the brioche slices on a griddle pan.
9. Plate up in this order: toasted brioche, sautéed spinach, flaked cod, poached egg and hollandaise sauce.

Hollandaise Sauce

Method:

1. In a saucepan, combine the egg yolks, lemon juice, water and salt. Whisk until the mixture becomes foamy and pale.
2. Place that saucepan inside another pot with water and heat over a bain-marie.
3. Stir continuously for a few minutes until thickened. Keep the heat at medium/low and do not stop stirring to prevent the yolks from cooking.
4. Remove from the heat and gradually add the melted butter, stirring constantly.